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Pan Bati - Antillean Cornmeal Bread
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Aruban Pan Bati - Cornmeal Pancakes (Smash Bread)

These cornmeal pancakes from Aruba can be eaten just as easily for breakfast with jam and butter as with savory stews.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Pancakes
Cuisine: Caribbean
Servings: 12 people
Calories: 263.65kcal


  • 2 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 3/4 cups milk
  • oil for frying


  • In a bowl, combine flour, cornmeal, baking powder, salt and sugar. Whisk through to get rid of any lumps.
  • In a small bowl, whisk egg and vanilla until well beaten.
  • Add egg and milk to dry ingredients. Mix until just combined.
  • In a skillet, add enough oil to shallow fry the pan bati.
  • It's a very sticky batter so spray your spatula and an ice cream scoop well with non stick spray.
  • Using the scoop, place a scoop of batter in the hot oil for each pan bati. Cook on each side until golden brown just as you would for pancakes. Cook on medium low heat to ensure the inside gets cooked before the exterior is well browned.


Aruban Pan Bati can be eaten with savory foods as well as eaten as breakfast or brunch pancakes.


Calories: 263.65kcal | Carbohydrates: 30.69g | Protein: 4.66g | Fat: 13.58g | Saturated Fat: 1.7g | Sodium: 207.49mg | Fiber: 1.08g | Sugar: 4.18g
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